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Friday, April 17, 2015

2 Refrigerator Pickle Recipes

I am sharing 2 pickles recipes with y'all today.
First my mother's fridge pickles recipe. These are a quick and easy, "eat them right away because they won't keep" recipe. More a cuke with some flavor than a true pickle. A great summer side dish to use up some of those too many cukes in your garden.

Combine sugar vinegar and salt in a pot and heat until sugar is dissolved. Add spices.
Put onion and cuke slices in a large glass jar or pickle crock. (I use two glass jars that 3lbs. of honey came in.)
Once liquid is cooled, pour over veggies in jars. Put the lid on and refrigerate. It helps to go shake the jar every so often as the turmeric will settle in the bottom and your pickles on top won't be as pretty yellow as the ones on the bottom.
Ready to eat in 6 hours but better the next day and onward.

If you find the flavor too strong you can water down the "juice" too, but try it first before doing that.

You can skin the cukes or not, your preference. Be sure and wait until the juice cools to pour over the cukes, otherwise you will end up with soggy pickles.

*If sodium is a concern for you, you can reduce or omit the salt. A little salt pumps up the sweetness though.

Oooh! pickles! I have a recipe for cold mustard pickles that I got from an elderly neighbor in Wyoming County in PA. There's horseradish in the mix so they bite ya back! The longer they sit, the more powerful they become.

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Welcome to my blog! I'm just an older mom, simple gal living my life as best I can. I enjoy saving money, talking frugality, couponing, compacting, personal finance, genealogy, about the South, art, theater and sewing, interspersed with my humorous take on the world and my daily adventures.
You can email me directly at arcure(at)ptdprolog(dot)net.